Recent Review

I just made this cake. I made one mistake in that I added all the sugar to the batter at once. Thus, when I went to beat the egg whites, I decided to add a little more sugar so as to get them to be stiff. Not sure if this was necessary; however, I am dismayed that the cake is about 3/4 in. high. Did others find this? Do you think it was the egg white problem? I haven't tasted this yet, but, to me, it was a whole lot of trouble (separating and beating egg yolks and whites, crushing cardomom pods, straining in cheesecloth for a Rosh Hashana cake that looks so flat. I hope it tastes good! So, unless the taste wows me, I wouldn't make it again.